The Very Best Tofu Burgers


Makes 8 Burgers


2–3 slices of dried bread
1 teaspoon ghee* or olive oil
1 cup chopped leeks or onions
1/2 teaspoon black pepper
16 ounces fresh, low-fat tofu, firm or extra firm, drained and crumbled
1/4 cup mixed nuts/seeds (sunflower, walnut, pine nut, almonds, or others)
1 cup grated zucchini
1 cup grated carrot
1 teaspoon basil, dried
1 teaspoon oregano, dried
1 teaspoon thyme, dried
1 teaspoon tarragon, dried
1 teaspoon minced garlic or 1 teaspoon garlic powder
1 tablespoon Bragg Liquid Aminos or tamari

Preheat the oven to 350 degrees (F). Place the bread in a food processor and pulse into bread crumbs, then set aside. Heat the oil in a small sauté pan; add the leeks and pepper. Sauté for 2 to 3 minutes over high heat. Remove from the heat and cool. Place the tofu, mixed nuts and seeds, grated vegetables, and sautéed leeks in the food processor. Pulse a few times, then add the herbs, garlic, and aminos. Continue to pulse to a smooth consistency. The mixture should be thick, yet firm.

Scoop out the mixture with a 1/2-cup measuring cup and form into balls. Flatten the balls into burgers and coat each side with the breadcrumbs. Heat the ghee or oil in a pan and sauté briefly until the patties are golden brown. Place on an oiled sheet pan and bake for 10–15 minutes or until firm. Serve on a bun or as an entrée with a sauce of your choice.

Note: Ghee, a traditional oil used in Indian and Ayurvedic cuisine, is similar to clarified butter. It has a high heat tolerance that allows for quick, healthy sautéing. Find our ghee recipe here.

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